Sushiya Burrito Recipe
Crab meat, smoked salmon, avocado, shrimp tempura
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Rice
Fillings
Wrapper
Optional Toppings
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium pot, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 18-20 minutes until all water is absorbed.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Prepare Fillings
- 4
Prepare the Avocado
Slice the avocado in half, remove the pit, and scoop out the flesh. Slice into thin strips.
- 5
Cook Shrimp Tempura
If using frozen shrimp tempura, cook according to package instructions until crispy. If making from scratch, prepare and fry the shrimp tempura.
- 6
Mix the Crab Filling
In a bowl, mix the crab meat with soy sauce and Sriracha for additional flavor.
Assemble Burrito
- 7
Lay Nori
Place a sheet of nori on a bamboo sushi mat or flat surface, shiny side facing down.
- 8
Spread Rice
Wet your hands to prevent sticking and take a handful of sushi rice. Evenly spread it over the nori, leaving about 1 inch at the top edge.
- 9
Add Fillings
Lay down the crab mixture, smoked salmon, avocado slices, and shrimp tempura in a line across the center of the rice.
- 10
Roll the Burrito
Using the bamboo mat, lift the bottom edge of the nori over the fillings and roll tightly while pressing gently. Continue rolling until the nori is sealed at the top.
- 11
Slice and Serve
Using a sharp knife, slice the burrito into half or thirds. Optionally, sprinkle with sesame seeds and chopped green onions before serving.